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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Recipe (GF, V) | Spinach and Ricotta Arancini

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Arancini are risotto balls – you can use any filling you like but I think the creaminess of the ricotta adds to the appeal of this delicious dish. I’ve yet to find a gluten free version of these readily available to buy, and whilst they can be tricky (and messy!) to make from scratch, they are really worth it!

These are traditionally deep fried but I prefer to bake them.

 

Ingredients (to make 4-6 balls):

For the risotto:

80g of risotto rice

200ml of stock (added ladle by ladle, so you may use less)

50g of finely chopped spinach (so that it mixes into the risotto better)

50g of ricotta

1/4 of a teaspoon of nutmeg

Salt and pepper to taste

 

For the tomato dipping sauce:

6 baby plum tomatoes, diced

1 teaspoon of tomato puree

20ml of passata

Dried oregano and basil

Salt and pepper to taste

 

For the breading:

50g of gluten free breadcrumbs

20ml of milk

2 tablespoons of flour

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Method:

  1. Make the risotto (you can follow general instructions here.) Stir the ricotta and spinach in once the rice is cooked and just before turning off the heat. Allow to cool until you are able to handle it. Be careful not to rush this – you don’t want to burn your hands!
  2. Prepare your breading stations – in one flat bowl mix the flour and milk together to form a batter and in another place the breadcrumbs. Have a tray lined with greaseproof paper ready and your oven pre-heated to gas mark 7. For best results brush or spray the paper with a light coating of oil – that way your balls will brown on all sides and the breading on the bottom won’t stick/come off.
  3. Form evenly sized balls and roll into the batter and breadcrumbs. For best results do a double coating.
  4. Place each ball onto the tray. Once you have coated every ball, place into the oven for 20-25 minutes, or until brown, turning halfway to get an even colour.
  5. Whilst the balls are in the oven, lightly cook the diced tomatoes in a pan. Once they are softened, add the other ingredients for your sauce and bring to a simmer.
  6. Serve whilst still warm.

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Recipes every Monday, blog posts every Friday! See the previous Monday’s post here.

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  • For $7 a month you will be entered into a monthly giveaway. The randomly chosen winner will receive a giftbox of gluten free goodies!
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Support Us and Win Gluten Free Rewards!

For the past 3 years I have worked hard on this blog, built up a following, set a posting schedule and tried my best to campaign for better options for all of us. I am proud of the blog’s achievements, growing to 1200 Facebook likes and with an overall readership of 25,000 people a year.

Lucy and I have done all of this without earning a penny – the cost of ingredients, giveaways. travel and reviews have all come from our own pocket. One of my goals for the blog was a to set up a way to earn a little bit so that Lucy and I can travel further, campaign harder and create more. All of the money will be going right back into the blog.

I considered using our traffic to set up advertisers or sponsors, and whilst I’m not ruling this out I don’t want our blog to be one big advert for another company, or for you to feel as if our reviews and information posts are biased.

So instead we have set up a Patreon account. Patreon acts as an online “tip jar” – you can give as a much or as little as you like to support us and you will earn extra rewards:

Update rewards Feb 2018

 

(N.B Patreon does everything in USD but essentially our rewards tiers are 71p, £2.13, £4.98 and £14.23 respectively)

*This next bit is very important!*
I would like to assure those of you who don’t wish to donate that you will still be getting the same content – recipes every Monday and blog posts every Friday. We are not asking you to pay for the service that we are already providing. BUT if you would like to earn the extra rewards above, please do visit our Patreon page to support the blog!

https://www.patreon.com/glutenfreeveggie

 

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Eating Out | Biscuit, The Gluten Free Cafe: A Safe Haven for Coeliacs and IBS Sufferers

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You may remember that back in September I wrote a review of Biscuit in Branksome. We were very excited to have the opportunity to come back again.

The first time we visited the cafe had only been open for three weeks, and owner Stephanie was still working on the menu. We were impressed the first time with the atmosphere, and this certainly hasn’t changed. Biscuit feels relaxed, is beautifully clean and everything is well presented. The plates and cutlery are spotless, the tables and chairs don’t have a single crumb on them and everything behind the counter is reassuringly clean and tidy. It is clear that Stephanie has worked very hard to present a neat and bright space.

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Something else that hasn’t changed is the delicious drinks. Biscuit provides a complimentary petit beurre with every drink which we think is such a lovely touch, especially in such a reasonably priced cafe.

So what has changed since our last visit? Last time I begrudgingly gave Biscuit only 4 1/2 stars out of 5 due to a slight lack in range. As you can understand, being so newly opened we expected there to be a few creases that needed ironing out and this seemed to be the only one! I’m delighted to say that Stephanie listens to every single customer that comes in and has not only increased her range of savoury foods and cakes on offer but has also made everything more inclusive for those with additional dietary requirements. Those of you who suffer from IBS like myself will be delighted to hear that Biscuit strives to offer hot and cold options sans alliums (no onions or garlic) as much as possible and that Stephanie is working hard to develop lactose free options.

Due to this, I was able to enjoy a goats cheese and tomato quiche and try some of my partner’s mushroom soup. Just having these options was such a rarity – in ANY other gluten free establishment these dishes would be laden with onion and garlic.

I know what you’re thinking – “I can eat onion and garlic, I don’t want to eat bland food” – well, you couldn’t be more wrong. The soup was one of the best we’ve ever had (and we’ve tried lots of soups since this blog’s inception!!). Thick, warm, creamy and with a delicately earthy taste – I would happily eat this again and take tubs of it home to put in the freezer.

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The quiche did not disappoint either. It’s been several years since I had quiche (even though other gluten free establishments offer vegetarian quiche they have always have alliums in) and so I was pleased to be able to try it. The pastry was flakey and did not crumble, and the filling was deliciously creamy without an overpowering egg taste. The savoury goat’s cheese taste went beautifully with the sweet tomatoes and I certainly did not notice the lack of garlic or onion.

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The star of the show by far was this incredible cake that Stephanie made especially for Valentine’s Day (but dare I say should be a regular feature!): a Chocolate Mousse and Raspberry Cake. This cake was two layered with light and fluffy chocolate mousse in between and on top and raspberries mixed throughout. It didn’t take long for me to demolish a slice (and to go back for seconds shhhh).

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I can’t stress enough how this wonderful cafe not only provides beautiful food but is also extremely reasonably priced. Gluten free food is often extortionate, and lots of gluten free cafes charge upwards of £3.50 for a slice of cake! Biscuit’s cakes come in way below this at just £2.80. For cash strapped students like us this makes all the difference.

I hope you will also get the chance to go to this amazing place as I now award them an updated review score of

★★★★★

5 out of 5 stars for delicious and IBS-friendly food, a proprietor who values the opinions and suggestions of her customers and an all round wonderful place to eat.

Check out Biscuit’s Facebook page here: Biscuit, the gfc

Read their menu here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s post here.

Support us on Patreon and earn rewards!:

  • For $1 a month receive a newsletter with an exclusive sneak peak at what is coming up on the blog.
  • For $3 a month you will get an exclusive recipe each month!
  • For $7 a month you will be entered into a monthly giveaway. The randomly chosen winner will receive a giftbox of gluten free goodies!
  • If you are generous enough to give us $20 a month we will send you a box of gluten free goodies inc. a fun kitchen utensil!

 

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Recipe (GF, V) | Valentine’s/Shrove Tuesday Crepes

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Today is Shrove Tuesday, but seeing as Valentine’s day is tomorrow I thought I’d combine the two for a one off Tuesday recipe post! These delicious gluten free crepes can be put with any filling (see here for more ideas from last year) but I’ve opted for a decadent Valentine’s themed chocolate ganache served with fruit and topped with chocolate love hearts for you to serve to your loved one today or tomorrow.

Ingredients:

For the pancakes (makes 4-6 depending on how thickly you pour the batter into the pan):

100g of gluten free plain flour (for best results, sift into the mixture)

200ml of skimmed milk

2 medium eggs

Oil for the pan (I used sunflower oil but butter or other vegetable oils work too)

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For the chocolate ganache filling:

50ml of single cream

100g of chocolate (use any brand you prefer, I used Galaxy milk chocolate)

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Fruit for serving:

1 banana

A handful of blackberries

3 strawberries chopped into four.

 

For the chocolate love hearts:

10g of chocolate, melted (or more if you’re worried you’ll need a few practice attempts to get the shape right!)

 

Method:

  1. In a pan melt the cream and chocolate together to form a ganache. You want the texture to be thick and spreadable rather than runny or it will run out of the crepes.
  2. Add the eggs and milk to a bowl and whisk until lightly beaten and combined. Sift the flour in and whisk to form a creamy batter. There should be no lumps and the batter should have a slight yellow tinge where the eggs have mixed in.
  3. Heat oil in a non-stick frying pan (TOP TIP: for best results use a silicon pastry brush to coat the pan – you will find your pancakes much easier to move)
  4. Add one ladle of your mixture to the centre of the pan and tilt the frying pan so that the mixture creates a disc on the pan. Although to cook for 3-4 minutes and then use a silicon or plastic (no metal on non-stick pans!) spatula to lift the edge of the pancake and flip. You either use the spatula to flip or be brave and flip using the pan!
  5. Once both sides are cooked place two tablespoons of your ganache mixture on a quarter of the pancake, then fold in half and in half again. Place onto a plate to serve with the fruit.
  6. Melt the chocolate and get a sheet of greaseproof baking paper ready. Use a teaspoon or knife to drizzle the melted chocolate onto the greaseproof paper in the shape of hearts. I did them freehand without any difficulty but if you would be more comfortable using a guide, draw the heart shapes onto the paper first (be careful to use non-toxic ink or pencil lead).
  7. Place into the freezer for 5-10 minutes to solidify. Once hard, remove from the greaseproof paper and place onto your pancakes.

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Recipe (GF, V) | Brie and Asparagus Tartlets

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These indulgent tartlets make the perfect starter or as a main dish served with rice or potatoe for a homemade Valentine’s Day Meal. Asparagus is only in season in this country for a short time so make the most of it!

 

Ingredients (filling will make 3 tartlets):

Lucy’s shortcrust pastry (amounts will vary depending on how many tartlets you make)

100ml of single cream

20ml of skimmed milk

20g of grated cheddar

20g of brie (for the filling)

A pinch of smoked paprika

Salt and pepper to taste

50g of asparagus (for the filling)

2 thin slices of brie (for decoration)

1 spear of asparagus per tartlet (for decoration)

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Method:

  1. Make the pastry as per Lucy’s instructions. I used 10 cm tins so be aware that cooking time will vary depending on the size of your tins. Make sure to use a fork to stab the bottom so that the pastry doesn’t rise. Blind bake your pastry cases for 10 minutes. Use ceramic baking beans or rice enclosed in greaseproof paper to weigh the bottom of the cases down whilst they blind bake.
  2. Boil diced asparagus for the filling for 10 minutes or until very soft. Once boiled, add to a frying pan with the cream, milk, grated cheese, brie and seasoning. Stir through until the cheese melts, the sauce thickens and the asparagus begins to break up. The sauce should come together to be thick and creamy with asparagus evenly distributed.
  3. Pour into the cases and decorate with thin slices of brie and an asparagus spear.
  4. Cook for a further 10-15 minutes or until the top of the filling browns and the pastry is fully cooked.
  5. Serve immediately or cool and place into the fridge for leftover for up to three days. Re-heat covered in foil for 15-20 minutes on gas mark 7.

 

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Eating Out | Beyond Bread at Selfridges’ Food Hall, London

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On Monday I had to go to London for a doctoral research day at the British Library and I used the opportunity to visit Selfridges’ Food Hall!

Beyond Bread is a 100% gluten free cafe with locations in Fitzrovia and Islington as well as their stand in the Food Hall. We were impressed to find a large selection of food available and my friend and I sampled several items both sweet and savoury so that we could tell you about their range.

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I opted for a goats cheese and roasted vegetable pizza. This appealed to me not only because fresh pizza is a rarity for Coeliacs but also because it contained no onion or garlic! The lady even got the ingredients list out for me to read so I knew it wouldn’t set off my IBS. I was offered it warm and was pleased I agreed as the cheese was lovely and melted.

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The base was brioche which I have mixed feeling about. Firstly, round of applause to Beyond Bread for being able to make gluten free brioche (and it really did taste like brioche!) but brioche as a base for savoury pizza? Perhaps this is a matter of personal taste but I was a little unsure about the choice. Regardless, the overall taste, with toppings and base combined, was very pleasing, and the saltiness of the goat’s cheese helped to balance the brioche.

My friend had a toastie, but as it contained fish (and this is vegetarian as well as a Coeliac blog!) we didn’t take a photo. My friend’s mother is Coeliac and as such he’s no stranger to gluten free food, but eats gluten usually. He found the bread to be a good substitute for ‘normal’ bread, although he did remark that the colour was a little different. For those of us used to the atrocity that is supermarket gluten free bread, we have definitely seen worse! He marked no major differences between the toastie and any gluten containing ones – unlike the cardboard reminiscent mass produced loaves, Beyond Bread’s offering seemed as close to normal bread as you can get. They also had sub-style sandwiches, all of which contained meat so I couldn’t try one, but that is certainly another plus point – they offer a variety of foods in such a way that you forget your dietary requirements.

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I couldn’t resist having a slice of triple decker chocolate cake as well, and I certainly didn’t regret it. I don’t say this lightly – it was one of the best chocolate cakes I’ve ever eaten, gluten free or otherwise (I think only beaten by M and S’ gluten free chocolate fudge cake which will make you explode with happiness). The cream and the sponge cakes were so moist and light but the ganache on the outside was the star of the show – the flavour was exquisite and I scraped up every last bite from the inside of the container it was in. Worth every penny of the £3.50 per slice.

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My friend was tempted by the carrot cake but decided to go for the red velvet cake, remembering a red velvet cookie he had once eating and hoping for a similar taste. He was also pleased with his choice and enjoyed smooth texture and the creamy vanilla filling. He found it a little sweeter than he had expected, but as the food hall items come packaged in takeaway boxes he was able to take it home with him and finish it later. He thought it would have been a perfect cake for sharing (and I may have stolen a bite or two…)

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We sat quite comfortably in the Food Hall and chatted for a few hours, by which time I was thinking about all the other yummies we had seen at the stand and so we went back. Because it was nearly closing time their danishes were half price and I couldn’t resist also getting a cookie. At £1.75 for quite a large cookie, Beyond Bread has managed to stay quite fairly priced in a competitive and expensive London market. I took my two goodies away with me to have at home the next day.

I chose to have the chocolate and custard danish for brunch the next day and the lady on the counter had advised me to warm it up to get the chocolate gooey. Quite frankly, it was heavenly. I was surprised and impressed in equal measure by just how much it tasted like its gluten-containing counterpart and enjoyed every last bite. Just how they manage to recreate that croissant flakey pastry texture with gluten free ingredients is beyond me, and I was overjoyed to have had the chance to buy one.

I similarly impressed by the chocolate chip cookie, which comes in second only to the incredible gluten free cookie that I had at Biscuit Cafe in Branksome in September 2017. This cookie had both milk and white chunks and was melt in the mouth. They also had a peanut butter flavour on offer the day that we were there.

I would highly recommend popping into Beyond Breads stand in the Food Hall if you get the chance – this post honestly hasn’t done justice to the array on offer.

You can find their social media here:

Facebook

Website

Twitter

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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Recipe (GF, V) | Baked Stuffed Aubergines

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This recipe is inspired by holidays in Turkey, and the local dish Imam Bayildi (which translates to ‘fainted priest’). The original recipe is full of onions and garlic – not great if you suffer from IBS. I’ve swapped some ingredients out and added some cheese, to make it a little more indulgent, but you could easily omit the dairy and turn into a great vegan supper.

This recipe would serve 2-4, depending on how hungry you are! We served ours with some rice and salad.

 

Ingredients

2 aubergines

2 celery sticks

1/2 a courgette

1 red pepper

1 tin of tomatoes

1 tsp tomato puree

1 ball of mozzarella

100g cheddar cheese

1 tsp basil

1 tsp oregano

1 tsp paprika

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Method

  1. Pre-heat the oven to 220° Cut the heads off of the aubergines and slice them lengthways into two halves. Use a spoon to scoop out some of the insides, and set that aside to add in later. Rub the aubergine halves in some olive oil, and set them in an oven proof dish. Season with some salt and pepper and place them in the oven.
  2. While the aubergines are cooking, chop the celery, red pepper, courgettes and the inside of the aubergines into chunks and fry them in a pan with some olive oil.
  3. When the vegetables have softened and have a little colour, add the tin of tomatoes, tomato puree, herbs and paprika. Season to taste with salt and pepper.
  4. Once the mixture has cooked down a little, take the aubergines out of the oven and fill the insides with the vegetable mixture. It won’t all fit, so put some around the aubergines too.
  5. Grate the cheddar cheese over the top, and cut the mozzarella into slices and lay it over the top of each aubergine. Pour a little water into the bottom of the dish with them, to help them cook. Add a final scrunch of salt and pepper over the top, and bake them in the oven for 30-35 minutes or until tender.

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About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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Product Review | ASDA’s Free From Macaroni Cheese

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ASDA has recently brought out a new range of fresh gluten free products including this Macaroni Cheese. I tested it out!

My first plus point for this product is that it does not contain any onion or garlic! For someone who suffers from IBS this is a big deal – alliums are a big trigger for IBS and finding pre-made gluten free food that doesn’t use them is nearly impossible.

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As with classic ready meals this can either be microwaved for a 4-5 minutes or oven baked for 30 minutes. I opted for the microwave option to test out the convenience of this product. It heated through very easily in the time recommended and stayed warm for 15 or so minutes afterwards, unlike some microwave meals. I was worried that the pasta – being gluten free and therefore temperamental – might be hard or rubbery once microwaved, but I was pleasantly surprised to discover that it was perfectly al dente and very similar to the gluten counterparts I’ve had in the past.

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I’m not going to pretend that this is anything more than a microwave meal taste-wise – was it the most delicious macaroni cheese I’ve ever had? No. Does it top my homemade version? No. But considering this product as a convenience item it is very tasty. It reminds me exactly of the ready meal macaroni cheeses I had before diagnosis. The sauce is creamy and not overly thick and stodgy, and the flavours are subtle – there is no overpowering cheesy aftertaste or kick of spice or mustard to this dish.

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Overall I was pleasantly surprised by this dish. It ticked all the boxes taste, texture and cooking-wise and satisfied my hunger one night after a long journey home and I was too tired to cook. What’s more, it didn’t upset my IBS – often gluten free ready meals are still a no-no for IBS sufferers, either because of the ingredients, or because the pre-cooked elements of the dish cause an issue. But with this dish, I didn’t experience any issues!

I’m definitely going to buy this again for the occasional nights when I’m just too tired to cook, or when I’m staying somewhere where I only have access to a microwave.

 

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Thrifty Food | 3 More Dinners For Less Than £1 Each

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Last summer we wrote a post called “3 Dinners For Less Than £1 Each” for our Thrifty Food Series that was so popular we have decided to do another one! Each recipe has the cost per serving worked out for you. Please be aware that prices may vary slightly from supermarket to supermarket.

Dried herbs and cooking oils that worked out to a fraction of a penny were not included in the calculations.

Tip: batch cooking these meals will make them work out cheaper and you won’t have to throw away any gone off veg that you bought to use and forgot about! Leftovers are a really great way to make your money go further and most recipes work out cheaper if you cook them in bulk and save two or three servings for later.

 

Roasted Diced Potatoes with Asparagus and an Egg

This incredibly easy to make dish just goes to show that you can still make a cheap dish using something you might consider an expensive ingredient – asparagus. Just bear in mind that out of season it will be more expensive, so take advantage of this recipe during the Spring for best results.

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Read the full recipe here.

This recipe works out at around 70p per serving.

2 large white potato – approx. 24p

1 egg – 15p

50g of asparagus – 31p

Dried herbs – fraction of a penny

Sunflower oil – fraction of a penny

 

Easy Creamy Mushroom Spaghetti

This is our most popular dish on the blog to date and is quite inexpensive to make.

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Read the full recipe here.

This recipe works out at around 94p per serving.

1 portobello mushroom – 12p

4 chestnut mushrooms – 28p

100g of gluten free spaghetti – 21p

1 sprig of fresh thyme – approx. 5p

70ml of extra thick cream – 28p

Dried herbs – fraction of a penny

Oil – fraction of a penny

 

Colourful Egg Fried Rice with Cashews

Easy, healthy and so so yummy! Cashews can be a little pricey, but as this dish is based on rice it balances out to be a cheap meal!

Read the full recipe here.

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This recipe works out at 92p per serving.

60g of white rice – 7p

1/2 vegetable stock cube – 7p

20g of broccoli florets – 3p

1/2 orange pepper – 25p

1/2 red pepper – 25p

1 egg – 15p

10g of cashews – 10p

Paprika and herbs – fraction of a penny

 

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